Nutella Dessert Box … a quick, delicious dessert perfect for this time of the year, for V day! This dessert can be ready in under 30 minutes and is perfect if you need something sweet, something indulgent, something chocolatey in a hurry! It’s a great edible gift idea too. Come, dive right in!!
Nothing is more pleasing than the play of flavours and textures in dessert and that’s why I love layered desserts. I love the idea of making them in dessert boxes where the layers are well visible and tempt you to dive right in.
This Nutella Dessert box literally ticks off all the boxes for a perfect dessert to tempt the Nutella lover and chocolate lover. It uses a clutch of ingredients most of which you might have on hand already, comes together quickly, is no bake, very very simple and it’s good to the last spoon, perfect for Valentines day!
The flavours are gentle and calming, and the biscuit crumbs add a really nice texture. Chocolate biscuit base, light moussey Nutella cream, deep and rich chocolate ganache are textures that come together in harmony, almost like they were meant to be!
In the past year and a half, I’ve made tons of small desserts, or rather desserts for two to four people. The good thing about small desserts is that they are easy to assemble or bake, and they get over pretty fast so you are ready to try something new soon. Of course all recipes are easy to scale up should you need to so there’s something for everyone!
Looking for Dessert boxes
More Nutella recipes
And more Eggless Desserts
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Nutella Dessert Box
Instructions
Layers
#1 – Biscuit base
- 40g Bourbon biscuit crumbs. Layer at the base of box.
#2 – Nutella cream
- 100g cream, 25% fat
- 50g Nutella
- 50g cream cheese, whisked
- With an electric hand beater whip together the cream and Nutella until smooth, then whip in the cream cheese. Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe halve the cream over the biscuit base.
#3 Nutella Ganache
- 50g cream, 25% fat
- 15g 70% dark couverture chocolate
- 25g Nutella
- Heat the cream and add the chocolate into it. Stand for 5 minutes until the chocolate is soft. Add the Nutella and stir until smooth.
- Pour the ganache over the cream and place it in freezer for 10-15 minutes until firm. {Reserve 1 tbsp of the ganache to drizzle over the top if desired}
#4 – Top the Nutella ganache with 2 tbsp Bourbon biscuit crumbs.
#5 – Pipe the remaining Nutella cream over the crumb layer and level off.
To finish, edge the dessert shot with Bourbon biscuit crumbs.
Video
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